A table&candle evening with Chef...
'Caviar'
five-course menu
& welcome cocktail
alongside paired wines (opt.)
• £109 per person •
~30% of all revenue goes to our independent venue partners, on your high street
*for the venue address, please go to respective location page below*
MENU
'Caviar'
FIVE-COURSE SET MENU
Menu items may change based on ingredients availability & seasonality
Please note: there are no dietary adaption
Bouillabaisse pâté en croute
caviar jelly
Handmade langoustine tortelloni
Baeri caviar beurre blanc
Melon sorbet
lamb sweet bread, carrot soil, K En Barre caviar, carrot leaf emulsion
Lamb saddle
french fine beans, anchoiade, savoury crème fraîche, Oscietra caviar
Peach brioche
elderflower butterscotch, olive oil sorbet, Krystal caviar
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ADD-ONS (opt.)
save 10% by pre-ordering online
+ Whole soft shell crab tempura, Oscietra caviar (for two) £29
+ Four 100ml paired wines (courses 1-4) £39
*assuming you're happy with your service, a discretionary service charge of 10% will be added to your bill on the night, and paid directly to your waiter
ABOUT THE CHEF
For Chef Guillaume's next frontier: Caviar.
The epitome of gastronomic indulgence, each tiny, glistening bead is a burst of the ocean's finest, a symphony of briny perfection. So much so that Chef Guillaume has declared that it requires a dedicated menu: "caviar goes with everything", he boldly proclaims. Whether elevating the sweetness of crab or the succulent richness of langoustine, or dancing effortlessly with tender lamb, caviar has an unmatched ability to transform dishes into culinary masterpieces.
A protégé to the 'world's most Michelin-starred Chef', Joel Robuchon, until his untimely passing in 2019, Chef Guillaume Gillan was a central part of Robuchon's UK brigade in his Michelin-starred London haunt 'L'Atelier' of Mayfair.
Previous to this, Chef Guillaume had spent several years rising the ranks under nigh-mythical French titan Alain Ducasse, filling the roles of the Chef de Partie at his famed restaurant Le Grill of Monaco, and subsequently his London restaurant at the Bulgari of Knightbridge.
With his unrivalled experience gained by the tender age of just 26-years old, Chef Guillaume decided to push his boundaries and transcend the world of elite French cookery, taking the left-field decision to move up to the Lake District, to join Chef Simon Rogan at the three-Michelin-starred L'Enclume, arguably the UK's finest restaurant, using produce from Rogan's farm, where Gillan fostered his passion for sustainable, seasonal cooking.